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Thai cuisine, as a whole, features many different ingredients (suan phasom; Thai: ส่วนผสม), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. [23] Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
A Thai steamed curry with fish, spices, coconut milk, and egg, steam-cooked in a banana leaf cup and topped with thick coconut cream before serving. Ho mok maphrao on ห่อหมกมะพร้าวอ่อน Steamed seafood curry A Thai steamed curry with mixed seafood and the soft meat of a young coconut, here served inside a coconut.
Cho muang or chor muang (Thai: ช่อม่วง, pronounced [t͡ɕʰɔ̂ː mûa̯ŋ]), sometimes referred to as "Thai flower dumpling", is a traditional Thai savory snack. Its existence has been documented since the reign of King Rama II , where it is mentioned in the Kap He Chom Khrueang Khao Wan poem.
Pad Thai, phat Thai, or phad Thai (/ ˌ p ɑː d ˈ t aɪ / or / ˌ p æ d ˈ t aɪ /; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ⓘ, 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine.
When offered food, one says meshu meshu, covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer. Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly ...
Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried ...
Foi thong is one of Thailand's nine auspicious desserts. Foi thong uses the same ingredients as thong yip and thong yot. Foi thong means 'golden noodle' or 'golden yarn.' It is believed to bestow long lasting love and life. It is usually used in Thai wedding ceremonies to bless the bride and groom. [4]
Miang kham is a snack food that originated in the Lao regions of Thailand, originally using pickled tea leaves (called miang in the northern Thai language). [1] [3] The dish is mentioned in Epic of the Verse of foods, a book written by King Rama II. [4] In Thailand, Miang kham is usually eaten with family and friends.